Place a griddle pan on a high heat and leave to get hot. Slice the courgettes into medium-large chunks at an angle. Mix in a bowl with a pinch of salt and a drop of oil, then place on the hot char-grill and don't move them until you judge they will have nice black char lines – about two minutes. Turn and cook for a further two minutes. Shave the pecorino and mix well with the grilled courgettes. Add seasoning to taste, divide between four plates, drizzle generously with honey and serve.